Macarons: Authentic French Cookie Recipes from the Macaron Cafe

129 Pages·2010·8.65 MB·English

by  Cecile Cannone

Praise for author Cecile Cannone’s macarons: h
“Feather-light, at once crunchy and

C
chewy, and distinguished by rich a
n
n
buttercream fi lling.” — The New York Times o
n
e
“Rival those in Paris.”
— Zagat
“Addictive.”
— Time Out New York
Cuter than a cupcake and more delicious, the adorable macaron is très en
m
vogue. Now you can make these crowd-pleasing cookies at home! Packed with
a
helpful and inspiring color photos, this book offers everything you need to bake
c
stunning macarons, including:
a
r
* Step-by-step instructions for * Decorating tips for dazzling,
o
baking perfect shells artistic cookies n
s
* Simple tricks for making * Delectable flavors from
smooth, melt-in-your-mouth chocolate and espresso to
fillings lemon and pistachio
Author Cecile Cannone is a veteran French pastry chef
and founder of the highly acclaimed MacarOn Café in
New York City.
US $14.95
Distributed by
Publishers Group West

Copyright text © 2011 by Cecile Cannone. Photographs © 2011 HARA Partners, Inc. Copyright
concept and design © 2011 Ulysses Press and its licensors. All Rights Reserved. Any unauthorized
duplication in whole or in part or dissemination of this edition by any means (including but not
limited to photocopying, electronic bulletin boards, and the Internet) will be prosecuted to the
fullest extent of the law.
Published by:
ULYSSES PRESS
P.O. Box 3440
Berkeley, CA 94703
www.ulyssespress.com
ISBN: 978-1-56975-820-5
Library of Congress Catalog Number 2010925862
Printed in the United States by Bang Printing
10 9 8 7 6 5 4 3 2 1
Acquisitions editor: Kelly Reed
Managing editor: Claire Chun
Editor: Phyllis Elving
Proofreader: Lauren Harrison
Photography: HARA Partners, Inc.
Design and layout: what!design @ whatweb.com
Distributed by Publishers Group West
To my mom and sisters, with whom I always had fun
in the kitchen(cid:9)

I
CONTENTS
Introduction 9
Ingredients 15
Equipment 19
Chapter 1: The Shells 23
French meringue macarons 26
Italian meringue macarons 37
Problems and solutions 42
Chapter 2: Fillings 49
Chocolate ganache 53
Dark chocolate ganache 54
Dark chocolate–coconut ganache 56
Chocolate-orange ganache 58
White chocolate ganache 61
Chocolate-ginger ganache 63
Chocolate–passion fruit ganache 64
Chocolate–peanut butter ganache 67
Buttercream 68
Pistachio buttercream 71
Vanilla buttercream 72
Rose buttercream 74
Pistachio & rose buttercream 77
Lemon buttercream 79
Lavender buttercream 81
Chestnut buttercream 85
Apple-cinnamon buttercream 86
Pumpkin-cinnamon buttercream 89
Gingerbread buttercream 90
Espresso buttercream 93
Homemade jam 94
More filling ideas 98
Mocha 100
Peanut butter & raspberry jam 103
Chapter 3: Fun Macaron Designs 105
Macaron lollipops 106
Tower of macarons 109
Sugar decorations for macarons 111
Appendix 115
Crème brûlée 119
Conversions 125
About the author 127
I
INTRODUCTION
Back in 1995, on a sunny afternoon in Central Park, my
husband, Arnaud, and I were trying to fi gure out how to make
our dream come true: We wanted to live in this amazing melting
pot of Manhattan.
At that time our home was in Paris, where I had grown up.
But in 2007, we returned to America from France with this
oh-so-subtly-delicious recipe for a little almond delight called
the macaron. We established our fi rst MacarOn Café in New
York’s Fashion District, and French macarons—sometimes
spelled “macaroons” (but pronounced ma-ka-RHON), not to be
confused with the coconut cookies of the same name—quickly
became the hot new treat in the neighborhood. We will never
forget the fantastic welcome we received—the warmth and
enthusiasm of the New Yorkers who fl ocked to our shop. Thanks
to them, we even went beyond our original dream and opened a
second location on Madison Avenue in the summer of 2010.
But the macaron phenomenon has exploded in popularity
far beyond New York City.
Widely heralded as “the new cupcake,” the macaron has
been featured in media all over the country, and the craze shows
9